Spicy Sriracha Chicken Ramen with Fresh Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Spicy Sriracha Chicken Ramen with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Spicy Sriracha Chicken Ramen with Fresh Vegetables

A vibrant bowl of chicken ramen bursting with bold, spicy sriracha heat and fresh crisp vegetables. Tender chicken breast, whole-wheat noodles, and a medley of bok choy, carrots, and mushrooms create a balanced, flavor-packed meal perfect for any time of day.

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NUTRITION

392kcal
Protein
43.0g
Fat
5.8g
Carbs
40.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1.5 oz Whole Wheat Ramen Noodles

1 cup Bok Choy

1 medium Carrot

1/2 cup Mushrooms

1 clove Garlic

1 tsp Ginger

1 tbsp Sriracha Sauce

1 tbsp Scallions

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PREPARATION

  • 1

    Bring a pot of water to a boil and cook the whole wheat ramen noodles according to package instructions until al dente; drain and set aside.

  • 2

    Thinly slice the chicken breast into strips. Season lightly with salt and pepper if desired.

  • 3

    Chop bok choy, slice the carrot into thin matchsticks, and slice the mushrooms.

  • 4

    Mince the garlic and grate the ginger.

  • 5

    In a medium skillet or wok, heat a small amount of water or a light spray of oil over medium heat. Sauté the garlic and ginger until fragrant, about 30 seconds.

  • 6

    Add the chicken strips to the skillet and cook until they start to brown, about 3-4 minutes.

  • 7

    Toss in the bok choy, carrots, and mushrooms, stirring for an additional 2 minutes until the vegetables are just tender but crisp.

  • 8

    Stir in the cooked noodles and drizzle the sriracha sauce evenly, ensuring everything is combined and heated through.

  • 9

    Garnish with chopped scallions and serve hot.

Spicy Sriracha Chicken Ramen with Fresh Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Spicy Sriracha Chicken Ramen with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Spicy Sriracha Chicken Ramen with Fresh Vegetables

A vibrant bowl of chicken ramen bursting with bold, spicy sriracha heat and fresh crisp vegetables. Tender chicken breast, whole-wheat noodles, and a medley of bok choy, carrots, and mushrooms create a balanced, flavor-packed meal perfect for any time of day.

NUTRITION

392kcal
Protein
43.0g
Fat
5.8g
Carbs
40.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1.5 oz Whole Wheat Ramen Noodles

1 cup Bok Choy

1 medium Carrot

1/2 cup Mushrooms

1 clove Garlic

1 tsp Ginger

1 tbsp Sriracha Sauce

1 tbsp Scallions

PREPARATION

  • 1

    Bring a pot of water to a boil and cook the whole wheat ramen noodles according to package instructions until al dente; drain and set aside.

  • 2

    Thinly slice the chicken breast into strips. Season lightly with salt and pepper if desired.

  • 3

    Chop bok choy, slice the carrot into thin matchsticks, and slice the mushrooms.

  • 4

    Mince the garlic and grate the ginger.

  • 5

    In a medium skillet or wok, heat a small amount of water or a light spray of oil over medium heat. Sauté the garlic and ginger until fragrant, about 30 seconds.

  • 6

    Add the chicken strips to the skillet and cook until they start to brown, about 3-4 minutes.

  • 7

    Toss in the bok choy, carrots, and mushrooms, stirring for an additional 2 minutes until the vegetables are just tender but crisp.

  • 8

    Stir in the cooked noodles and drizzle the sriracha sauce evenly, ensuring everything is combined and heated through.

  • 9

    Garnish with chopped scallions and serve hot.